Green Chile Chicken Enchilada Soup
Green Chile Chicken Enchilada Soup has all the enchilada flavor, no rolling required! An easy weeknight soup topped with tortillas, sour cream and cheese.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 8 ounces fire roasted green chiles
- 3 cups shredded chicken
- 1 cup green salsa
- 10 ounces green chile enchilada sauce
- 32 ounces low-sodium chicken stock
- 8 ounces cheddar and/or jack cheeses grated
- 4 ounces cream cheese room temp, cut into chunks
- 2-3 corn tortillas
Garnish (optional):
- Cilantro
- Limes
- Sour cream
- Tortilla chips
- Extra shredded cheese
Instructions
- Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.
- Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
- Stir in cheeses until completely melted and combined.
- Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.
Notes
- Store leftover soup in the fridge, covered, for 4-5 days. Reheat in a soup pot on the stove.
- To Freeze: Pour leftovers into a resealable plastic bag or container (Souper Cubes are great for portioning). Freeze for up to 3 months. To reheat, microwave at 50% power or heat in a saucepan over medium-low heat. The dairy may separate; add a little cream or milk as needed.
Nutrition
Calories: 455kcal | Carbohydrates: 20g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 1265mg | Potassium: 571mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1232IU | Vitamin C: 16mg | Calcium: 349mg | Iron: 3mg
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